Today’s packaging trends unwrapped
In a competitive market, the packaging and presentation of products can make or break sales, giving one brand an edge over its rivals. HN caught up with three packaging professionals to learn more about what’s shaping this key industry, from leveraging AI to maximizing capacity.
7 industry experts share their must-eat meat ideas for today’s menus
Changing consumer demands and broader industry trends have seen big changes in the meat dishes finding their way into commercial kitchens and onto menus. HN grilled seven experts on the latest developments they’ve noted, from the nose-to-tail cooking phenomenon to fusion creations and the glorious lesser-known cuts that are finally achieving well-deserved recognition.
Designing and operating net-zero hospitality properties
Ryan Bieber, associate at Urbahn Architects NY, discusses how travel and hospitality leaders are adapting to achieve net-zero goals.
The 9 traps franchisors need to avoid
While turning a business into a franchise can be rewarding, the path to success is not always a smooth one. Nagi Morkos, founder and managing partner at Hodema Consulting Services, points out the pitfalls and takes us through the dos and don’ts when it comes to franchising.
Re-evaluating the luxury travel checklist
In an era when climate change concerns are constantly making headlines, hotel guests are today looking for travel experiences that offer both luxury and sustainability. Casey T. Carillo, interior designer at LW, explains how resort rewilding is providing a new, greener alternative for this important segment, while redefining the very essence of luxury travel in the process.
How to organize an out-of-this-world event
What makes a luxury event a truly unforgettable experience for clients and their guests? Four industry professionals take us behind the scenes to reveal what’s involved in planning and designing an ultra-special celebratory occasion, from personalized experiences to 3D mapping projections.
Sustainability in food production
Valeria Krynetskaya, head of plant-based venture THRYVE™, offers her insights on sustainable food production.
From starting out to staying the course
While any launch is resource heavy, hospitality start-ups also need to stay focused on the future, creating the firm foundations and growth strategies that will help entrepreneurs navigate the challenges of a competitive market and capitalize on opportunities. Jad Shamseddin, COO of Aleph Hospitality, has words of advice spanning launch, post-launch and longer-term plans.
5 ways to make your start-up stand out to investors
Securing investment for a concept can be particularly challenging in a competitive environment. Naim Maadad, chief executive and founder of Gates Hospitality, offers his advice on how to catch the eye of investors and clinch that all-important funding.
Bahrain: back on track for success
After a challenging decade or so, Bahrain’s economy is now back on a strong footing, with the kingdom’s plans to continue driving non-oil growth in key sectors, such as fintech and tourism, gathering momentum. Nada Alameddine, managing partner at Hodema Consulting Services, analyzes the reforms, partnerships and projects that are supporting the country’s socioeconomic development against a competitive regional backdrop.